Friday, October 13, 2023
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Vegan Pumpkin Cupcakes – Connoisseurus Veg

These vegan pumpkin cupcakes are moist, tender, and bursting with pumpkin spice! They’re additionally straightforward to make with only one bowl. The proper deal with to have a good time fall with!

Vegan Pumpkin Cupcake with cinnamon sticks and pumpkin in the background.

My vegan pumpkin cake is certainly one of my favourite candy recipes to make when the temperatures begin to drop. It is really easy, makes the entire home scent like fall, and naturally is totally scrumptious.

A few of you requested if it may very well be made as cupcakes, and I did not have a particular reply… till at this time!

Each time I publish a cake recipe I get a bunch of individuals asking if it may be made as cupcakes. The reply is normally sure, however with some modifications. I can not all the time say what these modifications are although, till I begin performing some testing within the kitchen.

That is what I did to rework my vegan pumpkin cake recipe right into a vegan pumpkin cupcake recipe. All for you guys! (Imagine me although, I did not thoughts testing this one out in any respect.)

The cupcakes are simply as scrumptious because the cake, simply as straightforward, and form of higher as a result of there’s simply one thing particular about biting into a fragile little cupcake that is piled excessive with frosting!

Leap to:

Substances You may Want

  • Flour. We’re utilizing all-purpose flour, often known as white flour. That is what I developed and examined the recipe with, although it may probably work with different varieties like spelt flour or entire wheat pastry flour.
  • Sugar. Use natural sugar to maintain the recipe vegan. Standard (non-organic) sugar could also be bleached utilizing animal bone char, so it is not thought-about vegan.
  • Brown sugar. Similar deal! This additionally must be natural.
  • Baking powder.
  • Baking soda.
  • Pumpkin pie spice.
  • Floor cinnamon.
  • Salt.
  • Pumpkin puree. I created the recipe utilizing canned pumpkin puree. Acquired a recent pumpkin you want to make use of? That is superb, however you may must cook dinner and puree it first. Strive this methodology.
  • Non-dairy milk. You need to use any non-dairy milk that is appropriate for ingesting, so long as it is unflavored and unsweetened. Need assistance deciding? See my information to non-dairy milk.
  • Vegetable oil. No matter sort of oil you wish to bake with will work. Corn oil, canola oil and melted coconut oil are all superb selections. I even examined one batch of those with olive oil and it labored like a dream.
  • Vanilla extract.
  • Apple cider vinegar. Want a substitute? Learn my information to apple cider vinegar substitutes for baking.

How They’re Made

The next is an in depth photograph tutorial on tips on how to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Dry ingredients for pumpkin cupcakes in a mixing bowl with whisk.

Whisk your dry substances collectively in a big bowl: flour, sugar, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

Wet ingredients for pumpkin cake batter in a liquid measuring cup.

Stir the moist substances collectively in a small container. (A liquid measuring cup works effectively!) This consists of your pumpkin puree, milk, oil, vanilla, and vinegar.

Tip: Moist substances needs to be at room temperature. This is applicable to all all baking recipes, until in any other case specified. So you might must heat your non-dairy milk up a bit if it was within the fridge.

Vegan Pumpkin Cupcake batter in a mixing bowl with a whisk.

Add the moist substances to the bowl with the dry substances and whisk all the things collectively till there aren’t any lumps. The batter shall be on the thick aspect.

Vegan Pumpkin Cupcake batter in a muffin tin.

Switch the batter to a paper-lined muffin tin, then bake the cupcakes. They’re performed when a toothpick inserted into the middle of 1 comes out clear.

Tip: Do not fill your muffin cavities to the brim otherwise you’ll have spillage. About ¾ full is the candy spot. In case you have quite a lot of additional batter, bake just a few cupcakes in a second batch.

Vegan Cream Cheese Frosting being piped onto a vegan pumpkin cupcake.

Place the muffin tin on a cooling rack and ensure to let your cupcakes cool utterly earlier than frosting them. I actually like these cupcakes with vegan cream cheese frosting, however vegan buttercream frosting or vegan chocolate frosting would additionally work!

Tip: In the event you’re in a rush, let the cupcakes cool within the tin for 10 to fifteen minutes, then take away them from the tin and place them straight on the rack to complete cooling. This may velocity up the method!

Vegan Pumpkin Cupcakes on a white wooden surface with cinnamon sticks and a cup of tea.

Shelf-Life & Storage

Vegan pumpkin cupcakes will maintain in an hermetic container at room temperature for 4 to five days, within the fridge for a couple of week, or within the freezer for about 3 months. You possibly can freeze them frosted or unfrosted!

Extra Vegan Pumpkin Desserts

Like this recipe? If that’s the case, please cease again and go away me a evaluate and score under when you strive it! Additionally you should definitely comply with me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!

Vegan Pumpkin Cupcake with cream cheese frosting and cinnamon on top.

Vegan Pumpkin Cupcakes

These vegan pumpkin cupcakes are moist, tender, and bursting with pumpkin spice! They’re additionally straightforward to make with only one bowl.


  • 1 ½
    all-purpose flour
  • ½
    natural granulated sugar
  • ½
    natural brown sugar
  • 1 ½
    baking powder
  • ½
    baking soda
  • 2
    pumpkin pie spice
  • 1
    floor cinnamon
  • ½
  • ¾
    canned pumpkin puree
    (not pumpkin pie filling)
  • ¾
    unflavored and unsweetened non-dairy milk
  • ½
    vegetable oil
  • 2
    vanilla extract
  • 1
    apple cider vinegar


  1. Preheat the oven to 350°F and line a 12-cup muffin tin with papers.

  2. In a big mixing bowl, whisk collectively the flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

  3. In a small container, stir collectively the pumpkin puree, milk, oil, vanilla, and apple cider vinegar.

  4. Pour the pumpkin combination into the bowl with the flour combination. Whisk till there aren’t any lumps.

  5. Divide the batter among the many cups of the muffin tin, submitting every about ¾ full. (Observe 1)

  6. Bake the cupcakes for 20 to 22 minutes, till a toothpick inserted into the middle of 1 comes out clear.

  7. Place the muffin tin on a cooling rack and let the cupcakes cool utterly earlier than frosting them. (Observe 2)

Recipe Notes

  1. In case you have an excessive amount of batter, bake just a few cupcakes in a second batch.
  2. These cupcakes are wonderful with vegan cream cheese frosting.

Vitamin Info

Vegan Pumpkin Cupcakes

Quantity Per Serving (1 cupcake (1/12 of recipe))

Energy 201
Energy from Fats 86

% Every day Worth*

Fats 9.5g15%

Saturated Fats 1.8g9%

Sodium 162mg7%

Potassium 95mg3%

Carbohydrates 27.6g9%

Fiber 0.8g3%

Sugar 14.6g16%

Protein 1.8g4%

Calcium 68mg7%

Iron 1mg6%

* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.



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